Window Farming; Bloody Clams; Pad Thai; Gazpacho

Guest Interview

Market Report ()

David Karp is a fruit researcher who writes the Market Watch column for The Los Angeles Times.  He describes various stone fruit hybrids, like the pluot.  The Flavor King Pluot is the most common variety, which is available at Southern California farmers markets.  David shared a "Plerry" with Laura Avery - it's part plum, part cherry.  These fruit hybrids are not a result of genetic engineering.  

Nancy Zaslavsky specializes in Mexican food.  She leads cooking tours to Oaxaca (her next one is during Day of the Dead, October 27-November 2).  She uses ingredients from the Farmers Market to make barbacoa, including avocado leaves and epazote from Coleman Family Farms.  Jimenez Farms sells lamb.  The dish is traditionally cooked in a pit, underground.  Nancy uses a Dutch oven.  

Barbacoa

6-8 lbs bone-in lamb shoulder in large chunks (or substitute young goat)
10 dried guajillo chiles
2 to 3 dozen avocado leaves, with strong anise perfume as from Coleman Farm
1 white onion
1 head garlic cloves
2 tsps sea salt
1 tsp freshly ground black pepper
¼ tsp ground cloves
2 sprigs fresh epazote from Coleman Farm
1 tsp dried Mexican oregano (McCormack brand, or from any Mexican market) 

Preheat an oven to 350˚

1. Cut the chile stems off, slit open and scrape out the seeds. Toast the chiles by pressing flat with a spatula on a griddle or in a skillet until the color changes, a minute on each side. Transfer the chiles to a saucepan and cover with water. Bring to a boil, turn off the heat and soak 20 minutes until the chiles are soft.

2. Toast the avocado leaves. Set aside.

3. Quarter the unpeeled onion and toast along with the unpeeled garlic cloves until they have black spots all over. Peel the onion and garlic and put into a blender or processor.

4. Drain the chiles and add them to the blender with 4 broken-up toasted avocado leaves, salt, pepper and cloves. Add about one cup cool water. Purée as smoothly as possible. Press the sauce through a strainer into a bowl.

5. Arrange half the toasted avocado leaves in the bottom of a Dutch oven or other large, heavy pot. Rub the chile mixture all over the lamb and place the meat on the leaves. Lay epazote sprigs across the meat. Sprinkle with oregano. Scatter the remaining avocado leaves on top and pour 8 cups water around. Cover with a tight-fitting lid.

6. Bake 5 to 6 hours at 350˚ until the meat falls off the bones. Serve shredded or in large chunks, and sprinkle with sea salt. Skim the broth of fat and ladle into mugs to drink along with the meat. Enjoy barbacoa with warm corn tortillas and a spicy table salsa.

© Nancy Zaslavsky 2004

Music Break: Memphis by Billy Strange

Guest Interview

Traveling Deep End Dining-style ()

Eddie Lin writes the blog Deep End Dining.  He recently traveled to Taiwan where he sampled aboriginal Taiwanese cuisine.  He also tried Burger King's 7 Patty Burger, which includes seven hamburger patties - each with cheese - and bacon.  

Guest Interview

The Bloody Clams ()

Photo: Noah Galuten

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly.  This week he heads to the Byzantine-Latino district - specifically Pico between Crenshaw and Arlington - for La Cevicheria.  Jonathan recommends the bloody clams, the mariscadas (like ceviche but sauteed), and the shrimp ceviche.

La Cevicheria
3809 West Pico Blvd.
(323) 732-1253

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.

Music Break: Marche Of The Siamese Children by Henry Ball

Guest Interview

Peeved at Pad Thai ()

Photo: Las Vegas Weekly

Jet Tila owns Wasuzu in Las Vegas, where he is currently making an authentic version of Pad Thai - a dish he's been angry about lately.  In Thailand, it's made with tamarind and sriracha.

Guest Interview

Iced Tea or Coffee? ()

Lesley Balla is the Los Angeles editor for Tasting Table, where she wrote about where to get good iced tea and coffee in Los Angeles.  Lesley recommends the T Salon for their iced tea bar.  Also, LA's boutique coffee houses like Intelligentsia and La Mill have a great selection of iced coffees.  

T Salon
7111 Melrose Ave., Los Angeles
(323) 954-8327

Intelligentsia (2 locations)
1331 Abbot Kinney Blvd., Venice, CA
310-399-1233

La Mill
1636 Silver Lake Blvd, Los Angeles,
(323) 663-4441

There are several ways to make iced coffee at home.  

Tasting Table's Recipe for Cold Brewed Iced Coffee

1 cup coarsely ground coffee 

4 cups water

1. In a large jar or container, combine the coffee grounds and cold water. Stir, cover and let sit for at least 12 hours, preferably overnight.

2. Line a coffee dripper or fine-mesh strainer with a coffee filter and place over a pitcher. Slowly strain about half of the coffee. Replace the filter with a new one and repeat with the remaining coffee.

3. Pour the coffee over ice and dilute to taste with water and/ or milk.

Music Break: Mini Skirt by Esquivel

Guest Interview

Mmmm... Gazpacho ()

Photo: Glenn Koenig / LA Times

Russ Parsons is the food editor for The Los Angeles Times.  Classic gazpacho is made by blending bread, olive oil, tomatoes, and garlic.  Russ likes to add cucumbers.

Andalusian Garden Gazpacho

Music Break: Moon And Sand by 11 Acorn Lane

Guest Interview

Window Farming ()

WindowFarms are the brainchild of Britta Riley.  She uses plastic bottles to create a hanging hydroponic garden.